Mumbai’s Sweetish House Mafia has launched four new cookie variants (C3PO Cookie, Caramel Cookie, Cookie Cheese Cake and Waffle Cookie Sundae), three popular coffee variants (latte, cappuccino and mocha) and a new variant of coffee called Third Wave Roasters Coffee.

C3PO Cookie, which is noted for its texture, is a combination of corn flakes, chocolate, coconut, pecan and oats (hence the name), It makes for a good breakfast snack. The caramel cookie is a caramel-centred cookie topped with caramel pearls.

Third Wave Roasters CoffeeThe tale of contemporary coffee dates back to the 19th century, when coffee consumption grew exponentially and innovations were mainly around packaging, such as airtight cans, to ensure its establishment as a consumer commodity. This was termed as the first wave.

The driving forces for the transition from the first to the second wave was from the desire of the consumer to know where the coffee came and how it was produced. This wave also led to the introduction of the espresso beverage to the world.

Retail coffee enterprises emerged during this era and became household names synonymous with this culture.

So what was the need for the third wave, and how did it get coined? The explosion of the previous era led to a significant deviation from quality of coffee to commercialisation of homogeneous coffee products.

This wave of coffee is concentrated on understanding the origin and story of the beans – the growing conditions, the altitude of the farms, the roasting date, and above all, the subtle hints and aromas behind the cup that is finally consumed.

One of the lesser-known facts about growing conditions is that the elevation level of a farm greatly influences the quality of the green beans.

A higher elevation results in harsher conditions for the cherries to develop. This results in slower development of the coffee and makes the berries denser and encompasses more nuanced flavours.

Dedicated to bringing the best of coffee, Third Wave Roasters Coffee (TWRC) traces its origins to the city of Bengaluru. However, the journey of getting here spans multiple continents – from the coffee bistros of San Diego to the bustling streets of Ranchi in India.

Born out of the genuine need to improve the quality of coffee experiences in India, TWCR originated from what Third Wave likes to call a coffee high and multiple late-night conversations on building a remarkable experience around Indian grown coffee.

The name has been borrowed from some of the best practices between coffee bean farmers and retailers who invest tremendous time in understanding the growing conditions of the coffee – now known as the third wave.

Third Wave does the same. Its process of studying the quality of each stage of the coffee journey – from bean to cup – is rigorously followed for all of its batches. It partners with select estates, monitors the harvest conditions and roasts the coffee at ideal temperature and pressure variations. It believes this results in bringing the finest out of its coffee products.

The coffee estates that it works with are some of the finest producers of coffee and it takes great pride in them.

Having spent several hours interacting with the farmers and closely understanding the way the coffee is produced, the team at Third Wave has handpicked these partner estates, not only to convert the best they have to offer, but also bring out their story like no other.

The flavours in some of its coffees can range anywhere from notes of fruits to those of chocolates, depending on the kind of soil, elevation, rainfall levels, etc.

The growing conditions are the major contributors to these subtle flavour notes, but roasting plays a very important role as well.

Third Wave roasts its coffee in a custom-built Diedrich Roaster, which has been engineered in Idaho, USA, for the last 30 years.

Not only is it made with some of the best available parts like its aerospace-grade carbon steel bolts, but it also uses infrared burners that reduce noxious gas emissions by 50 per cent compared to other roasters.